Gluten Free Maple Pecan Pumpkin Muffins
Gluten Free Maple Pecan Pumpkin Muffins

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, gluten free maple pecan pumpkin muffins. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Gluten Free Maple Pecan Pumpkin Muffins is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Gluten Free Maple Pecan Pumpkin Muffins is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can have gluten free maple pecan pumpkin muffins using 19 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Gluten Free Maple Pecan Pumpkin Muffins:
  1. Get Wet ingredients
  2. Take 1 cup pumpkin purée (I couldn’t get any purée, so bought a couple of butternut squashes baked them, then puréed them)
  3. Make ready 1/4 cup melted coconut oil
  4. Take 1/4 cup + 2 tbsp maple syrup
  5. Make ready 1/4 cup + 2 tbsp coconut sugar
  6. Make ready 1 flax egg (1 tbsp ground flax + 3 tbsp water, whisk together, set for 15 minutes)
  7. Prepare 1 tsp vanilla extract
  8. Prepare Dry Ingredients
  9. Get 2 cups gluten free oat flour
  10. Get 1/2 almond meal
  11. Take 1 tsp baking powder
  12. Make ready 1/2 tsp baking soda
  13. Prepare 2 tsp pumpkin pie spice
  14. Prepare 1/4 tsp salt
  15. Make ready Add-in ingredients:
  16. Make ready 3/4 cup chopped pecans
  17. Prepare Toppings:
  18. Take 1/4 cup roughly chopped pecans
  19. Make ready 1 tsp maple syrup
Instructions to make Gluten Free Maple Pecan Pumpkin Muffins:
  1. Preheat the oven to 350°F. Place cupcake liners in a standard, 12-muffin pan. Set aside.
  2. Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated
  3. Add the dry ingredients: oat flour, almond meal, baking powder, baking soda, spice and salt. Whisk together until just incorporated, making sure no flour patches remain. If needed, use a rubber spatula to fold in the last bit of flour. Fold in ¾ cup pecans.
  4. Using a large scoop, scoop and drop batter evenly into the muffin pan. I like using this ice cream scoop to create a beautiful round top. If needed, use a rubber spatula to smooth batter into an even layer with a domed top. Note: batter will bake up very close to how it looks raw.
  5. In a small bowl, add Topping ingredients: 1/4 cup pecans and 1 teaspoon maple syrup. Stir and fold until pecans are well-coated in maple syrup. Evenly sprinkle maple pecans over muffins. Gently press into muffin tops. Bake for 18-25 minutes. Mine took 20 minutes.
  6. Allow to cool on a cooling rack for 1 hour, or until completely cool. Enjoy!

So that is going to wrap it up with this exceptional food gluten free maple pecan pumpkin muffins recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!